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PATESSERIE ASSIGNMENT
Year II 2008-2009
INTRODUCTION
Bread is one of the oldest known recipes to man. It has been around for several millennia. It is estimated that the first bread was made around 10000 years BC or over 12,000 years in the past. This bread was more than likely flatbread, similar to a tortilla, made simply of ground grains (flour) and water that was mashed and baked. The first tools and implements used in the making of bread are dated to about 8000 years BC. Egypt is attributed with popularizing the art of making bread. The closed oven was invented circa 3000 BC and allowed for more varieties of bread to be produced. It is around this time that leavened bread is first described, that is bread, bread with yeast added so that it would rise during production. Bread is a staple foodstuff, which is made and eaten in most of the countries around the world. Bread products have evolved to take many forms, each based on quite different and distinctive characteristic. Over the centuries craft bakers have developed our traditional bread varieties using their accumulated knowledge as to how to make the best from the available raw materials to achieve the desired quality and texture. The proliferation of bread varieties derives from the unique properties of wheat proteins to form gluten. The rubbery mass of gluten with its ability to deform, stretch, recover, shape and trap gasses which is very important in the production of breads. There are many types of bread. This is by no means an exhaustive list. In the most basic form, grinding grains, adding water, and heating it produce whole grain flatbread. Whole grain bread is similar, only yeast is added so that the bread rises. White bread starts out similar to whole grain bread. The grain is processed, however. The hard, outer portion of the grain is stripped, removing fibre and many vitamins, minerals, and healthy fats that are naturally available. The remaining portion is ground to a fine powder, the enriched with a generic spray of vitamins and minerals. This is then used to bake the bread. Some of the methods used in the industry are as follows -
may be reduced. A moderate heat for sixty minutes produces better bread than a hot oven for thirty minutes. Bread is baked to complete the rising, kill the yeast plants, drive off the carbon dioxide and alcohol, dextrinize the crust, harden the cell walls of the crumb and develop the desired flavour. The major effect on breads, during the production via short dough method is that the bread tends to over ferment as the fermentation is very hard to control due to temperature and various other factors. Thus straight dough method is only limited to small scale industries.
The dough is cut into individual pieces and allowed to "recover" for 8 minutes. Each piece of dough is then shaped further, placed four to a tin and moved to the humidity and temperature controlled proofing chamber, where it sits for about an hour. It is now ready to be baked. Baking takes 20 minutes at 400 degrees F and then the loaves go to the cooler, where, about two hours later they are sliced, packaged and ready for dispatch. Chorleywood bread process is used generally to make huge quantities and is only done in large scale to give massive production. The flavour that you get from straight dough method can obviously be never achieved. CBP needs more amount of yeast (double that of straight dough method) to give the same dough volume increase in the final proof as the short dough method. More water is also needed when making dough, in this method because of better hydration of flour during intense mixing.
help of patrician board dam the dough. The dough should about fill half of the tray occupied by it. Set the dough to proof at a temperature of 80 degree F. When the dough had risen to the top of the tray and has fallen 1 inch it should be punched first time. Allow rising the second time until nearly top of the tray, Punch the second time and give it about 10mins to proof. Now the dough is ready to be rounded up on the bench or moulded into loaves. The loaves should be rounded up and allowed to proof for about 15mins to 20mins. When the loaves are double in size they are ready for the oven. Advantages of the sponge method Shorter fermentation time for the finished dough, which saves time. Scheduling flexibility. Sponges can usually be held longer than finished dough. Increased flavour, developed by the long fermentation of the sponge. Stronger fermentation of rich doughs. Higher sugar and fat content inhibits yeast growth. When the sponge method is used, most of the fermentation is completed before the fat and sugar are incorporated, which gives good flavour and texture to the bread. Less yeast is needed, because it multiplies greatly during the sponge fermentation.
This is the best method of conditioning the dough without high use of yeast or an increase in fermentation temperature or time. The dough is usually given a 2/3rd mixing allowed to rest. This helps in mellowing the gluten reasonable. The salt is added at the knock back stage when the rest of the normal mixing time is given to mix the salt evenly in the dough. Salt delayed method has various effects on the bread Increased volume, because of better gluten ripening. Improved crust colour, sugar on caramelizing fives a much better colour to the bread. Better bloom. Natural result of better dough fermentation. Better and softer crumb, again the result of better gluten ripening. Increased food value, an increase the calorific value of the bread.
Sourdough plays a very vital role in bread making process and also effects the bread in many ways The flavour of bread crumbs depending on the flour type and enzymatic reactions taking place due to yeast and sourdough fermentation.\Addition of sour dough in the recipe retards the staling process of the bread, giving the bread a long shelf life. Addition of sour dough in the bread recipe increases the mould free period from 1 to 3 day, mould which is the frequent cause of bread spoilage. Sourdough usually has a lower bread firming ability. However, sourdough wheat bread has higher bread volume. The addition of sourdough to the bread recipe has a positive influence on the nutritive value of the bread, as the minerals become bio available.
NO TIME DOUGHS
In the beginning of their practical application no time dough started as a method for producing breads when baked products were in short supply and the time required for baked breads from the sponge dough process or straight dough method could not meet the demands. Straight doughs were made with double the amount of yeast to reduce the fermentation time to a minimum. The resulting breads were saleable, but flavour was lacking and shelf life was limited. Bread quality was thought to be less desirable, and short time ferment systems were, as mentioned above, an emergency system for dough production. Today, no time dough systems are much more than just an emergency system for dough production. Actually the reason why no time dough system is preferred is very simple It saves a ample amount of time Space and equipments are less required hence; lesser money is used
Bakers now have at their disposal simple, pre blended, short time ferment concentrates to which the baker must add only topping, flour, water and yeast for ingredients.
CONCLUSION
The term bread is used to describe a wide range of products with different shapes, sizes, textures, crusts, colours, softness, eating qualities and flavour. A baguette is not a baguette without a crisp crust, while the same crust formation would be unacceptable on a north American pan bread and the fine cell structure of sandwich bread in UK has no relevance to the flat breads of the middle east. The character of the bread and other fermented products depend heavily on the making style and the formation of gluten net work which traps gas and makes a direct contribution to the formation of a cellular crumb structure, which after baking confers texture and eating qualities quite differently from other baked products. In the process of compiling this assignment, i have gained a better understanding of the historical significance, importance of the various ingredients and different types of methods used in the processing of breads and there various effects on bread. I conclude by saying that despite of being various types of bread making methods, they have the common aim of converting flour and other ingredients into light, aerated and palatable food which is good in flavour and texture. Compiling this assignment has been a great learning experience for me.
BIBLIOGRAPHY
INTERNET http://extension.usu.edu/saltlake/files/uploads/pdf/KeysMakingBread.pdf http://www.seabeecook.com/cookery/cooking/bread_methods1916.htm http://www.nytimes.com/2006/11/08/dining/08mini.html http://www.artisanbreadbaking.com/discussions/artisanal_topics.htm http://en.wikipedia.org/wiki/Bread http://www.cornfieldbakery.com/goto/page/methods_of_bread_making,800 http://breadmaking.googlepages.com/bakingmethods2
BOOKS Hamlyn, Larousse Gastronomique (2001) Bread Alone, By Judith Ryan Hendricks, published perennial The Bread Book, Linda Collister and Anthony Blake, published in 1993 by Conran Octopus Limited. The Bread Bakers Apperentice, by Peter Reinhart (2001), published by Ten Speed Press (Berkely, Toronto) The Bread and Bread Machine Cookbook, by Christine Ingram and Jennie Shapter (2003), Published by Lorenz Books Anness Publishing Limited The Bread Bibble, by Rose Levy Beranbaum (2003), published by W.W.Norton and Compony